Southbrooke Manor Nursing and Rehabilitation Cente

In the surveyor’s words

From the most serious findings on record at Southbrooke Manor Nursing and Rehabilitation Cente, in the surveyor’s own words.

• No harm, potential for more than minimal, widespreadF812Nov 17, 2021

  Based on observation, interview, and record review, the facility failed to store, prepare, distribute and serve food in accordance with professional standards for 1 of 1 kitchen reviewed for food service safety, in that: 1. There were several bags of cheese and deli meat in their original packaging and in storage bags in the reach-in cooler that were open and not labeled and dated as to when they were opened and a use-by date. 2. There was a 5 lb. container of commerically prepared chicken salad that had been opened and did not have a label indicating the date it was opened or a use-by date. These deficient practices could affect the residents who ate food from the kitchen and place them at risk for foodborne illness. The findings include: 1. Observation on 11/17/2021 at 10:56 a.m. […]

• No harm, potential for more than minimal, widespreadF570May 26, 2021

  Based on interview and record review, the facility failed to purchase a surety bond, or otherwise provide assurance satisfactory to the Secretary, to assure the security of all personal funds of residents deposited with the facility for 1 of 1 surety bond reviewed for financial solvency, in that: The facility's surety bond was not enough to match the total residents' trust fund account balance. This failure could affect any the resident with money in the resident trust fund and placed residents at risk of their personal funds not being assured. […]

• No harm, potential for more than minimal, widespreadF812May 26, 2021

  Based on observation, interview, and record review, the facility failed to store, prepare, distribute and serve food in accordance with professional standards for food service safety for 1 of 1 kitchen reviewed for kitchen sanitation, in that: 1. Cook F had facial hair and was in the kitchen without an effective beard restraint. 2. Cook E did not take the holding temperature of pureed bread and mechanical soft (chopped or ground food) pork prior to serving the lunch meal. 3. FSS C did not reheat pureed spinach and pureed pork to the proper reheating temperature of 165 F prior to serving the lunch meal. These deficient practices could place residents who received meals from the main kitchen at risk for contamination and foodborne illness. The findings were: 1. […]

• No harm, potential for more than minimal, patternF812Feb 20, 2026

  Based on observation, interview, and record review, the facility failed to store, prepare, distribute, and serve food for 1 of 1 kitchen in accordance with professional standards for food service safety. 1.The facility failed to ensure food products were labeled with discard dates for several prepared food products in the refrigerator in the food preparation area.2.The facility failed to keep their ice machine free of black circular spots on the inside of the ice machine.3.The facility failed to store mops and broom with head up in the kitchen cleaning closet on 02/17/2026. These failures could place residents at risk for food borne illness. […]

• No harm, potential for more than minimal, patternF842Feb 20, 2026

  Based on the interview and record review, the facility failed to ensure, in accordance with accepted professional standards and practices, that medical records were accurately maintained for each resident, as documented for 2 of 4 residents (Residents #13 and #43) reviewed for the accuracy of their medical records. 1.The facility failed to ensure that documentation on Resident #43's chart accurately reflected the diagnosis of dementia (decline of mental ability).2.The facility failed to accurately document Resident #13's blood pressure for 02/16/2026 and 02/17/2026 at 1PM, 02/17/2026 at 5PM. […]